October 31, 2006

Apple Cranberry Crisp

Directions:Preheat oven to 375. Grease an 8x8 inch baking dish. In a large bowl toss the apples and cranberries with sugar. Arrange evenly in baking dish. In a small bowl, stir together nutmeg, cinnamon, flour oats and melted butter. Sprinkle over apple/cranberry mixture. Bake 35 minutes or until the apples soften. Allow to cool slightly and serve.

My thoughts:

This is a slightly tart crisp that would be good for dessert or even breakfast. Or at Thanksgiving, but I don't think cranberries should be relegated to just one day. Cranberries are so cheap this time of year I always stock up. You can freeze them and they keep for years! They also keep for weeks in the fridge. You can use them in pretty much any recipe that calls for blueberries if you add a little extra sugar and I think they are perfect paired with apples.

yum, looks delicious! I once made an apple-cranberry pie that mysteriously came out tasting like cherry; I've never quite figured that one out. But I have a bag of cranberries just sitting in the fridge...